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Big Mama's Dill Pickles Recipe

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This recipe for Big Mama's Dill Pickles is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 cups water
1/2 cup iodized salt
1 dozen large cucumbers
Dill seed or dill weed
Directions:
Directions:
Boil water and salt together for 5 minutes. Cool to room temperature. Place 3 large cucumbers each into canning jars (1/2 gallon size). In each jar, place a large thick sprig of dill weed or 1 teaspoon dill seeds. Pour room temp. water/salt mixture over the cucumbers up to the top of the jar. Put canning jar lids on tightly. That's it. It takes at least 4 weeks for the dilling process. The jars do not need to be sealed by canning process. When jars are opened, there may be a small amount of mold on top of the water. Carefully scoop it off. Rinse pickle in cold water and enjoy! I can taste them already!
Personal Notes:
Personal Notes:
Big Mama gave me this recipe in the summer of 1970.

 

 

 

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